Korean restaurants can be found throughout the state, but the Korean fried chicken phenomenon hasn’t spread much beyond Bergen County. For the uninitiated: Korean fried chicken usually comes in sweet/spicy and garlic versions, is deep-fried twice to render out the fat, is known for its pronounced crunch, and is often accompanied by pickled veggies such as radish. One note: The chicken generally takes 20 minutes or more to cook, so it’s best to call ahead.

“You can trust our sauce,” announces Mad for Chicken in Bergenfield. “It does not stick to your hands as much. It is not too greasy and has crispy taste.”

With Munchmobile 2013 fast approaching (forget about this week, winter’s all but over, I hereby proclaim), I decided to get in some preseason training by doing a Korean fried chicken showdown.

So many wings to eat, so little time. Pete Genovese

Four stops — two icons, two relative newcomers. Large order of wings and/or drumsticks, plus fries at each. Sample in car without getting sauce on the seats, and bring the buckets back to the office. Where, it should be noted, they were an immediate hit.

My first stop: Peck Peck in Teaneck, a cute little place with four tables, yellow walls and Marie Claire and GQ magazines for your reading pleasure. The woman behind the counter brings over a basket of popcorn as I’m waiting.

“This is good,” I tell her, quickly dispatching the slightly sweet popcorn. “Where did you get it?”

She holds up a bag of Act II popcorn. Hmm, may have to revise my opinion of microwave popcorn.

Anyway, the wings boast a slightly sweet glaze, an initial burst of heat and spice, and a distinctive crisp/crunch. I ordered fries at each place: Peck Peck’s fries are fat and golden-brown, akin to Texas fries, and just salty enough.

Mad for Chicken, open three years, is a relative newcomer to the Korean fried chicken field. The decor is local luncheonette, with red stools arrayed around a U-shaped counter, tile floors and a not-very-appetizing photo on the wall of a kid with a piece of chicken between his teeth.

No matter; the chicken here separates itself from the peck, I mean, pack. Mad for Chicken featured the plumpest wings, a modicum of glaze and spice, and the crunch may have been the best of the bunch.

The fries here, topped with parmesan cheese, oregano and seasoning, are different, but not as pleasing as Peck Peck’s.

Korean letters dart across a digital message board at Boom Boom in Fort Lee, with just three tables and pinkish walls. The menu offers wings, “arms,” drumsticks and breasts, and my takeout order comes with a tasty little side of pickled radish. The wings here turned out to be juicier/greasier than the others, and the spice takes a moment or two to register. Crisp, classic fries.

SBS (Seoul Broadcasting System) is on the TV at BonChon, also in Fort Lee. It’s larger than the others, with six tables and orange/white walls. The wings are similar to their small, uber-crisp counterparts at Peck Peck, minus the spice/seasoning assertiveness at the latter. They didn’t stack up to the others, either. Good thick fries, though.

The winner? I’d give the slight edge to Mad for Chicken, with Peck Peck a close second.

Did I miss your favorite Korean fried chicken place? Let me know! I’m thinking a full day of KFC — Korean Fried Chicken, not the Colonel’s — would make a great Munchmobile category this summer.